Barbara Bush Cookies

November 6:Election Day 2018

We have been making cookies for Election Day events for some time now, using the presidential bake-off recipes from “Family Circle” magazine. These chocolate chip oatmeal cookies, submitted by former FLOTUS Barbara Bush, were among the first to be included in the publication’s inaugural cookie contest back in 1992. Although her recipe “lost” and her husband, George H.W. Bush, did not get re-elected, according to the magazine’s mythical prediction, Barbara Bush’s cookies have remained popular ever since the Houstonian Hotel asked her permission to put them on the Olivette restaurant’s menu.

On April 17, 2018, Barbara Bush passed away. As a respectful tribute to the late First Lady, we baked a batch of her cookies, which are also suitable to serve at social gatherings during the midterm elections.

Recipe

Adapted from the Houstonian Hotel

Ingredients

  • 1 cup flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup butter, softened
  • ½ cup sugar, granulated white
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup quick cooking oats (not instant)
  • 6 ounces (half a bag) of semi-sweet chocolate chips

Directions

In a bowl, sift together the flour, slat and baking soda. Set aside. In a large mixing bowl, cream the butter with the white and brown sugar. Beat in the egg. Gradually add the flour mixture and blend well.

Stir in the vanilla. Fold in the oats and chocolate chips. Drop by tablespoonsful onto a lightly greased cookie sheet about two-inches apart to allow for spreading.

Bake in a preheated oven at 350 degrees F for 12-15 minutes or until the middle of the cookies have set. Remove from the oven and allow to cool on the cookie sheet for about 10 minutes before transferring to a wire rack. Cool completely. Store cookies in an airtight container. Yield: Approximately 3 dozen.

Notes

  • We photographed our final food photo with a red rose, white pearls and a blue background for a patriotic color palette. Barbara Bush’s favorite color was blue and she was famous for her fashionable accessory (pearls) so we placed a strand of Islander’s beads around the cookies in the late First Lady’s honor.
  • We visited the George H.W. Bush Presidential Library and Museum in College Station, Texas, where Barbara Bush is laid to eternal rest.
  • Try our other Election Day cookie recipes from the presidential bake-off (2012 and 2016). These include both the political parties’ candidates’ Democrat and Republic recipes.
  • Search our blog for other recipes for Election Day (see the Patriotic listing under Theme Menus).

Ghost Peeps Cupcakes

ghostpeepscupcakes

October 31:Halloween

Get into the Halloween a”spirit” and decorate devil’s food cupcakes with marshmallow ghost Peeps and pumpkin candies. They are a simple, cute and quick treat to make with the kids and they sure beat store-bought desserts. Plain cupcakes can be transformed from boring to “boo-tiful” and can be a festive food for Halloween.

Recipe

Ingredients

  • Devil’s food cupcakes (or other favorite flavor)
  • Chocolate frosting (canned or homemade)
  • Marshmallow Peeps ghosts
  • Pumpkin candies (Brach’s brand)

Directions

Bake cupcakes according to the package directions. Cool completely. Spread or pipe frosting on the cupcakes.

ghostpeepscupcakessteps1

Separate the marshmallow Peeps ghosts in the package by cutting between them. Stick a toothpick on the bottom of the Peeps ghost. Insert into the top of a cupcake. Finish decorating by placing a pumpkin candy next to it.

ghostpeepscupcakessteps2

Notes

  • Change the cupcake paper colors to orange, purple, green or other Halloween liners.
  • Vanilla can be substituted for the chocolate frosting.
  • Search our blog for other Halloween recipes.

 

Pumpkin Crunch Cake

October 26: National Pumpkin Day

In Hawaii during fall and Thanksgiving, pumpkin crunch cake is the most-searched recipe on the Internet. As an alternative to pumpkin pie, this dessert holds up well in a tropical climate, can serve lots of local people, is relatively easy to prepare and complements the other ethnic dishes served at potlucks. We have made pumpkin crunch cake for autumn-themed parties and Thanksgiving get-togethers on the mainland and it is a crowd-pleaser. This favorite fall dessert is especially perfect for celebrating National Pumpkin Day!

Recipe

(From Phyllis S.)

Ingredients

  • 1 can (15 ounces) 100% pure pumpkin
  • 1 can (12 ounces) evaporated milk
  • ¾ – 1 cup sugar
  • 3 eggs
  • ¼ teaspoon salt
  • ½ teaspoon pumpkin pie spice (or ¼ teaspoon ground cinnamon and ¼ teaspoon ground cloves)
  • 1 box yellow cake mix
  • 1 – 1 ½ cups chopped pecans or walnuts
  • 1 cup (2 sticks) butter, melted and lightly cooled
  • whipped cream (optional frosting)

Directions

Line the bottom of a 9×13” pan with waxed paper. Mist the bottom and sides with cooking spray. In a large bowl, mix together the canned pumpkin and canned evaporated milk. Beat in the eggs. Add the salt.

Mix in the pumpkin pie spice. Pour into the prepared pan. Sprinkle the yellow cake mix evenly over the entire top of the pumpkin mixture. Sprinkle with chopped nuts.

Pour the melted/cooled butter all over the top. Bake in a preheated oven at 350 degrees for 50 minutes (test the cake for doneness with a toothpick). Cool at room temperature. Cover and refrigerate to set. Invert the pumpkin crunch on a tray and cut into squares. Serve with a dollop of whipped cream (optional).

Notes

  • Smother whipped cream on the cooled cake as a frosting before serving.
  • For potlucks, we omit the whipped cream, cut the cake into 48 pieces and place them in cupcake papers for easy self-serve.
  • Thanks to our friend, Phyllis S., a Hawaii expatriate now living in Texas, for sharing this recipe with us. She served pumpkin crunch cake when she and her husband Pat S. entertained us and other people at their home and it was nostalgic for the locals!
  • Search our blog for other fall favorite foods or pumpkin recipes.